Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yulin Xiao, Huajiang Zhang, Yujie Chi, Yuan Chi
Topics & Concepts
MaltodextrinCrystallinityDifferential scanning calorimetryChemistryCircular dichroismGlycosylationEgg whiteDenaturation (fissile materials)Gel electrophoresisCrystallographyChromatographyChemical engineeringFood scienceBiochemistryNuclear chemistrySpray dryingEngineeringThermodynamicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties